Soup Recipes > Spinach and Mascarpone Soup

How to make spinach and mascarpone soup:
A smooth, filling soup with the added flavors of bacon and lemon.





Ingredients

1/4 cup butter
1 bunch spring onions (scallions), trimmed and chopped
2 celery sticks, chopped
3 cups Spinach or sorrel, or 3 bunches watercress
3 1/2 cups vegetable bouillon
1 cup Mascarpone cheese
1 tablespoon olive oil
2 slices thick-cut bread, cut into cubes
1/2 teaspoon caraway seeds
seasoning to taste
(see measure conversions for more information)

Method

- Melt half the butter in a very large saucepan.
- Add the scallions and celery, and cook gently for about 5 minutes, until softened.
- Pack the spinach, sorrel or watercress into the saucepan.
- Add the bouillon and bring to the boil.
- Reduce the heat and simmer, covered, for 15 - 20 minutes.
- Transfer the soup to a blender and blend until smooth or rub through a strainer.
- Return to saucepan.
- Add the mascarpone cheese to the soup and heat gently, stirring, until smooth and blended.
- Season according to taste.
- Heat the remaining butter with the oil in a skillet.
- Add the bread cubes and fry in the hot fat until golden brown, adding the caraway seeds towards the end of cooking, so that they do not burn.